Cauliflower Potato Soup
Soup for dinner, pears on the counter, and zero guilt about staying in.
One big upside to chilly weather and long nights is that it’s fully acceptable to have our pajamas and slippers on as early as 5:00 pm. This is fantastic news.
My evening plans usually include multiple episodes of The Great British Baking Show, a stack of new books to read, and mugs of rose tea or almond milk hot chocolate.
I can think of plenty of things I love about fall and winter, and homemade soup is high on that list. This Cauliflower Potato Soup is cozy, creamy, and it’s also pretty quick to make.
I’m one of those people who loves a good bowl of soup year-round. But when the chilly weather hits, I’m first in line with a big pot simmering, immersion blender whirring — and this won’t stop until March.
Soup is my all-time favorite go-to for lunch, especially if there’s a green salad or a plate of steamed (and buttered) broccoli alongside.
This recipe makes a big pot, which gives you a few lunches or dinners, plus a quart or more to freeze, if you’d like. It’s very nice to heat up on a Tuesday night with a toasted cheddar and apple sandwich.
Plus, a warm bowl of soup can bring you back to life after a long, cold day out in the world — with fresh bread, some sliced pears, and maybe a few ginger cookies too.
This is a fresh-tasting, easy-to-make soup that’s a regular in my winter rotation, and I always finish it off with a drizzle of lemon olive oil and grated Parmesan cheese.
Here’s a rundown of the key ingredients:
Cauliflower: A medium-sized head.
Potatoes: Just a couple of yellow potatoes, such as Yukon Gold.
Celery, Parsnip, Onion, Garlic: Also known as the best flavor boosters for soup out there.
Vegetable broth: There’s zero cream in this soup, if you can believe it.
Mellow Miso paste: Optional, but incredibly good to add depth of flavor to a quick soup like this. I use it all the time in savory cooking.
Rice Vinegar: A splash is a powerful flavor-enhancer to soups and stews, that balances and brightens all the other flavors. Don’t skip it!
Seasonings and garnishes such as olive oil, Parmesan cheese and fresh herbs.
Not a bad way to survive winter, if you ask me.
This soup is nothing fancy but totally delicious, and proof that small homemade comforts are still the best kind.
Thanks for reading, friends.
Cauliflower Potato Soup Recipe
INGREDIENTS
1 head of cauliflower
2 tablespoons butter
2 tablespoons olive oil
4 stalks of celery, chopped
1 yellow onion, chopped
1 parsnip, peeled and cut into small cubes
4 garlic cloves, chopped
2 gold potatoes, peeled and cubed. If your potatoes are small, use 3.
1- 32 ounce container of vegetable broth. I use Pacific Foods Organic
Vegetable Broth
1 vegetable bullion cube. I like Edward & Sons Not Chick’n Bullion Cubes
1/2 cup of water
1/2 teaspoon garlic powder
1 teaspoon kosher salt. I use Diamond Crystal
**1 heaping tablespoon mellow white miso paste ** I use Miso Master
brand (optional)
1/2 teaspoon freshly ground pepper
1 bay leaf
2 tablespoons rice vinegar
**Thyme leaves, Parmesan cheese and lemon olive oil, for garnish**
DIRECTIONS
Start by removing any green outer leaves from the base of the cauliflower. Trim the stem just enough so the head can sit flat on your cutting board.
Rinse the whole thing under cool running water to remove any dirt tucked between the florets.
Give it a gentle shake and pat it dry with a clean kitchen towel (or paper towels).
To cut it, flip the cauliflower stem-side up and use a sharp knife to carefully cut around the core. From there, break or slice the large florets into smaller, bite-sized pieces.
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In a large soup pot, melt the butter and olive oil together. Add the chopped celery, onion and parsnip with a pinch of salt and saute until it gets soft, 4-5 minutes, stirring frequently to prevent browning (a little is okay).
Next, add the cauliflower pieces along with the garlic, potatoes, parsnip, vegetable broth, bullion cube, water, garlic powder, salt, miso paste (if using), and ground pepper. Mix together with a large spoon, then add the bay leaf.
Cover and let this gently simmer on the stove at medium heat for 15-20 minutes, until all the ingredients are soft. Remove the bay leaf, add the rice vinegar, stir and taste for seasoning. If you aren’t using miso paste, use another 1/2 teaspoon or so of kosher salt.
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Let the mixture cool for 10 minutes, then puree the soup a little at a time in a blender (such as a Vitamix) or use a hand- held immersion blender directly in the soup pot.
I like this soup a little bit chunky. Serve with fresh herbs, Parmesan cheese and a drizzle of lemon olive oil.
TIPS:
Mellow white miso paste is nothing short of a miracle for a soup like this, because it adds a mild, savory/salty, umami flavor that makes it taste like it’s been cooking all day. I add it to all my soups for its deep, delicious flavor. If you don’t want to use it, just add another half teaspoon of kosher salt.
Use any fresh herb on this soup, like chives, thyme or Italian parsley. It’s also good without any herbs.
I keep a bottle of lemon olive oil on hand because it’s such a flavorful finish to so many soups. You can use regular olive oil instead, which is very good too.
Parmesan cheese is perfect to dust on top of this soup just before you eat it.
You may need a bit more water or broth if the soup becomes too thick (which will depend on the size of the vegetables you use). It’s also helpful to add a little liquid when reheating the soup.
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